Agenda - Planning Commission - 01/07/2016

Home

John and Anne Reineck 7960 - 171st Lane NW Commercial Kitchen and Food Trucks There would be no customers coming to the house. Food deliveries happen about once a month, in a van type of vehicle. Most items we pick up. Smoker usage would be 1 - 2 times per month. This is a gas roasting oven that uses minimal wood. The smoke is only used for 2 - 4 hours each time, the rest is just cooking. The smoke goes from the wood burning area, into the cooking area and then to the side on top, out the vent. There are no cinders, ashes, etc. that would be able to escape out the vent. The amount of smoke will be less than used in a fireplace. There will be odors of the wood smoke and cooking meat, much like grilling. The exhaust fan for the stove would be used approximately once a week. We can put a wood fence around the back area of the garage so the smoker and exhaust would not be visible. The food truck and stock truck would be kept in the pole barn other than when loading and unloading them. It takes approximately one hour to load or unload. The driveway to the pole barn would consist of class 5 gravel. There is a clearance of 26 — 30 feet between the drain field and the property line. Water and sewer usage is minimal. We use disposable pans in the smoker. The amount of dishes used per weekend is similar to having a dinner party. We will also have a commercial grease trap on the sink drain to capture any extra grease so it will not go into the sewer, nor will we have to use extra grease cutting chemicals. Any grease waste will be put into a jug with a screw on top for disposal. What little waste there is will be able to be bagged and put into our regular garbage.